Boneless Buttermilk Fried Chicken Recipe
Tender boneless chicken marinated in rich buttermilk, perfectly fried to a golden crisp for a deliciously juicy bite.
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Ingredients
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For the Chicken Marinade
Method
Marinating and Frying
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Add the boneless chicken thighs to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare the Coating
In a shallow dish, mix together flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Set aside.
- 3
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken into the hot oil, working in batches if necessary to avoid overcrowding. Fry until golden brown and cooked through, about 6-8 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain and Serve
Once cooked, remove the chicken from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.
